| COMPARISON OF FATTY ACID CONTENT OF ORGANIC AND TRADITIONALLY GROWN BROILER CHICKENS | - M. Kucheruk
- S. Midyk
- D. Zasekin
- V. Ushkalov
- О. Kepple
| eng |
| POULTRY FATS. FEATURES OF THE COMPOSITION AND CHARACTERISTICS OF STABILITY TO OXIDATION | - L. Tyshchenko
- О. Shtonda
- О. Pylypchuk
- A. Menchynsk
- V. Shakhvorostova
| eng |
| ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE | | eng |
| CHARACTERIZATION OF TURKISH EXTRA VIRGIN OLIVE OILS ACCORDING TO THE THEIR FATTY ACID PROFILE | - E. Ghanbari Shendi
- D. Sivri Ozay
- M.T. Ozkaya
| eng |
| DEVELOPMENT OF HEALTHY SOUR-MILK BEVERAGES WITH THE USE OF NATURAL PLANT NANOADDITIVES | - R. Pavlyuk
- V. Pogarskaya
- K. Balaba
- T. Kravchuk
- A. Pogarskiy
| eng |
| IMPROVEMENT OF THE BLENDING TECHNOLOGY OF MEDIUM DRY AND SEMI-SWEET WHITE TABLE WINES | - O. Khodakov
- L. Osypova
- H. Sarkisyan
- O. Radionova
- T. Afanasyeva
| eng |
| DESCRIPTOR-PROFILE METHOD FOR DETERMINING THE QUALITY OF APPLE JUICE SAMPLES | - A. Lilishentseva
- A. Smolyar
| eng |
| CYCLIC RECTIFICATION TECHNOLOGY IN ALCOHOL PRODUCTION | - Y. Buliy
- P. Shiyan
- A. Kuts
- I. Melnik
| eng |
| USING THE PCR METHOD TO IDENTIFY FOODBORNE PATHOGENS AND DETERMINE THEIR PREVALENCE IN UKRAINIAN FOOD PRODUCTS OF ANIMAL AND PLANT ORIGIN | - O. Berhilevych
- L. Pylypenko
- V. Kasianchuk
- A. Ilyeva
- P. Shubin
| eng |
| RESEARCH OF NUTRITIONAL AND BIOLOGICAL VALUE OF SEMI-SMOKED MEAT-CONTAINING SAUSAGE | - N. Bozhko
- V. Tischenko
- V. Pasichnyi
- O. Moroz
| eng |
| ATP MONITORING AS AN EXPRESS METHOD TO DETERMINE CONTAMINATION OF OBJECTS | - T. Volovyk
- A. Yegorova
- O. Kylymenchuk
- M. Okhotska
- A. Kyshenia
- V. Khareba
| eng |
| COMPREHENSIVE PROCESSING OF JERUSALEM ARTICHOKE TUBERS INTO FUNCTIONAL PRODUCTS | - I. Bilenka
- N. Lazarenko
- О. Zolovska
- N. Dzyuba
| eng |
| JUSTIFICATION OF THE USE OF OSTRICH MEAT IN THE TECHNOLOGY OF CHOPPED MEAT PRODUCTS | - Е. Biletsky
- A. Zaparenko
- А. Savytska
- А. Grygorenko
| eng |
| MILK WHEY PROCESSING: PROSPECTS IN UKRAINE | - M. Sychevskyi
- I. Romanchuk
- A. Minorova
| eng |
| MODERN TRENDS IN THE PRODUCTION OF FERMENTED MEAT PRODUCTS | - L. Vinnikova
- V. Mudryk
- L. Agunova
| eng |
| SPECIFIC FEATURES OF FERMENTATION OF THE MUST FROM WHITE GRAPE VARIETIES IN THE CONDITIONS OF THE ODESSA REGION | - O. Kananykhina
- O. Tkachenko
- T. Suhachenko
- O. Titlova
| eng |
